The first Indiana Home Cooks podcast of 2018 features reminiscences of my mom, Barbara Mercer. She sat down with me some months ago to record the first interview for a podcast venture that was still in the “concept” phase. In the intervening months I couldn’t find a good spot for it on the podcast. But with the winter winds blowing, snow falling, and the thermometer making its home in the single digits above and below zero, I thought it was the perfect time for the warm comforts of home.
In the episode, Memories of Home, Mom reminisces about “butchering day” on the farm when she was a young girl in Clay County. As I listened to her descriptions, I couldn’t help thinking about the “Little House” books by Laura Ingalls Wilder. These were some of my very favorite books when I was a girl, and the charming illustrations by Garth Williams brought them even more to life than the vivid prose. I pulled out my copy of Little House in the Big Woods, and sure enough, in chapter one, there it was–Wilder’s account of butchering day when she was a little girl. And not much had changed from 1870’s frontier Wisconsin to mid-20th century Indiana when it came to butchering a hog.
In a wrap up of the holidays, this episode also includes the step-by-step preparation of our Fluffy Yeast Rolls. These rolls have been a staple of family dinners all my life. Special occasions, mind you, not everyday meals. It’s not that the rolls are difficult or time consuming, but they do require a little advance planning, and they are pretty rich for everyday consumption. We make them at least once a year, at Thanksgiving, and sometimes at Christmas or Easter. The recipe (with photos) is included below.
Katy Eberle and I discussed bread baking also, since I was on a little bread baking jag. I brought her a baguette I had made the day before. One of my favorite homemade bread recipes is Crusty Italian Bread from the King Arthur Flour Baker’s Companion. Here is the recipe from my King Arthur book…
Fluffy Yeast Rolls
From the kitchen of Barbara Mercer, from Margaret Balder
Makes 18 rolls
Dissolve 1 pkg. active dry yeast in 3 T. lukewarm water in a small bowl or measuring cup. While that is dissolving, whisk together the following ingredients in a large mixing bowl:
1/2 C. (one stick) unsalted butter or margarine, melted
1 tsp. salt
1 C. lukewarm water
1/4 C. sugar
2 eggs, room temperature
Add yeast mixture and whisk again. To this mixture, add 3 C. all-purpose flour. Mix with electric mixer until fairly smooth. Stir in 1 C. flour by hand. (Total of 4 cups of flour) Dough will be sticky. DO NOT KNEAD. Leave dough in bowl, cover with a plate or plastic wrap and refrigerate overnight.
Three hours before baking:
Remove dough from refrigerator. It should’ve doubled overnight. Grease muffin pans for 18 rolls. Melt 1/4 C. butter.
Punch down dough and pull off pieces of dough roughly the size of large walnuts and shape into balls (2 dough balls for each roll). Dip each ball into melted butter before placing in pan. Cover rolls with tea towels and let rise until double. Bake in preheated 450 degree oven for 5-10 minutes, until golden brown.* After baking, while still hot and in the pans, brush tops with more melted butter. Serve warm.
*If using dark baking pans, reduce oven temp to 425 degrees.